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Naturally Delicious Foods

Jeff and Chris Emerson provide Tulsa with all-natural foods at their organic retail stores and delis.

By: Duane Blankenship | Category: Consumer News | Issue: July 2007

Chris Emerson, owner of naturalfarms, shows off some of the organically-grown produce and fruit that is featured each week as part of the naturalfarms Food Co-Op.

Jeff and Chris Emerson, owners of two naturalfarms stores in Tulsa, are redefining the meaning of the word “fresh.” Chris says, “Once food has been treated with preservatives and stabilizers, I really have trouble with calling it fresh.” The Emersons use only organic farming practices to supply the produce, fruits and meats sold at their stores and through the naturalfarms Food Co-Op.

Jeff raises the company’s own Piedmontese beef, an Italian breed known for producing tender, low-fat, low-calorie and low-cholesterol beef. naturalfarms’ beef is raised locally using no growth hormones, antibiotics, steroids or implants. Chickens are naturally-grown and privately-labeled to be sold by naturalfarms. No animal by-products or animal fats are used in the certified organic feed, and the animals are not dipped in antibacterial rinse. Jeff’s pastures are free of pesticides and herbicides. As the owners of a beef processing facility in Tulsa, the Emersons oversee all butchering for their naturalfarms stores.

Although naturalfarms' Utica location has been in operation for seven years, the store at 91st Street and Sheridan opened only six months ago. Both locations carry a wide variety of food products, allowing shoppers to do all their weekly grocery shopping. Food items include beef, chicken, pork, lamb, fish, turkey, fresh eggs, cheeses, fresh produce, milk, butter, juices, organic breads, assorted groceries, homemade salsa, tabouli and more.

A casual, organic dining opportunity is available at the 91st Street and Sheridan location. Lunch is served daily in the orgainc cafe from 11 a.m. to 4 p.m., including soup, salad and sandwiches. Stop in to do your grocery shopping and have a delicious, healthy meal.

On Friday and Saturday evenings, naturalfarms features its “weekend grill.” Reservations and walk-ins are accepted for the chef’s first-class steaks and organic wines and desserts.

“We support local farmers and ranchers for all our beef, pork and lamb,” Chris says. “Other Oklahoma-made products found in our stores include bison from Haskell, produce from the Tulsa area, local honey, farm-fresh eggs and cheeses from Claremore and local goat products, including goat soap. Laundry powder, creams and lotions for skincare and stain removers are also acquired from our state.”

The naturalfarms Food Co-Op is program that provides its members with two separate share containers each week. While one container contains organic produce and fruit, the other has all-natural meat. The two containers can feed two people for one week. Weekly produce offerings are randomly filled to ensure seasonal freshness and flavor. Members are always informed of each week’s meat offering in advance. New members are joining the naturalfarms Food Co-Op weekly.

naturalfarms is simply a farming and ranching family striving to offer better, healthier products to its customers. Hours for the Utica location are Tuesday through Friday from 9 a.m. to 6 p.m. and Saturday from 9 a.m. to 2 p.m. The 91st Street and Sheridan location’s hours are Monday through Friday from 10 a.m. to 6 p.m. and Saturday from 10 a.m. to 5:30 p.m. Call today or visit the website for more information.

­­­­­­­­­­For more inform­­ation, contact


6560 E. 91st St., Tulsa, OK 74133(918) 779-6300420 S. Utica, Tulsa, OK 74104(918) 583-5354

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Duane Blankenship Profile Picture

About Author Duane Blankenship

Blankenship graduated from the University of Oklahoma and has enjoyed a lifetime career in advertising. He started his own advertising business in 1993 and enjoys creating graphic art and writing. Hobbies include hunting, fishing and pencil drawings. Duane and his wife, Janice, have been married over 50 years and are active in their church and community. He has been a contributing writer for Value News/Values Magazine since 2005.

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